Whether it’s a lazy Sunday brunch or a special occasion, “Puri-Aloo” is the ultimate comfort food. However, the most common struggle at home is that puris often flatten or become soggy shortly after being fried. In contrast, those made by professional confectioners (Halwais) remain perfectly puffed, golden, and crispy for hours. So, what is their secret? It’s time to unlock the hidden technique that will make your puris as fluffy as balloons.

The Master Dough Secret: The magic starts with the dough. For that signature crispiness, add a tablespoon of Semolina (Suji) and a pinch of Sugar to your flour (Atta or Maida). The semolina acts as a stabilizer, keeping the puri puffed for longer, while the sugar helps achieve that irresistible golden-brown hue. Additionally, adding a teaspoon of hot oil or ghee while kneading ensures the texture remains soft yet flaky.

Pro-Frying Tips: Temperature control is crucial. Ensure the oil is piping hot before sliding the puri in. If the oil isn’t hot enough, the puri will soak up excess grease and fail to puff. While frying, gently press the puri with a slotted spoon to encourage it to rise. Also, let the dough rest for at least 15-20 minutes before rolling. By following these simple professional secrets, you can transform your everyday breakfast into a gourmet delight that stays fresh and crispy until the very last bite.